PREPARATION

1. In a bowl, add 200 grams rice, 100 grams split bengal gram, 50 grams pigeon peas, 2 tablespoons white lentils, 500 milliliters water and soak for 4 - 5 hours.
2. Transfer this into a blender, add 100 grams yogurt and blend it into a paste. Keep aside.
3. Transfer this into a mixing bowl, add 1 1/2 teaspoons salt and mix it well.
4. Rest the batter for overnight.
5. Add 80 grams carrots, 50 grams cabbage, 50 grams bottle gourd, 1 1/2 teaspoons ginger garlic paste, 1 teaspoon green chili, 1/4 teaspoon paprika, 1 teaspoon sugar, 1/2 teaspoon turmeric, 2 tablespoons coriander, 15 milliliters oil and mix it well.
6. Add 15 milliliters lemon juice, 1 teaspoon fruit salt, 30 milliliters water and mix it well. Keep aside.
7. Heat 35 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 teaspoon sesame seeds and stir for 1 - 2 minutes.
8. Add 1/4 teaspoon asafoetida, 1 tablespoon curry leaves and stir again.
9. Now, add the prepared batter in it and spread it evenly.
10. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
11. Open the lid and flip it gently.
12. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid and remove it from heat.
14. Place it on a board and cut it into slices.
15. Serve.